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   Soups

A first course of soup will not only soothe your spirits, it will satisfY your appetite. Research shows that people given a first course of tomato soup ate less during subsequent courses. Good choices also include vegetable soups, such as bean, gazpacho, and lentil, which are all packed with good carbs and fiber. Avoid cream-type soups in restaurants because they are usually made with saturated fat-laden heavy cream or whole milk. At home, make cream-type soups with water. When ordering French onion soup you might want to order it without the French bread topping.
 Soups
Portion
Total
Carbs (g)
Total
Sugar (g)
Total
Fats (g)
 Recmmd.
Barley mushroom
1 cup
19
4
1
Good
Beef barley
1 cup
20
2
2
Good
Beef vegetable
1 cup
17
3
2
Good
Black bean
1 cup
19
2
2
Good
Bouillabaisse
1 cup
6
2
9
Good
Clam chowder - Manhattan, red
1 cup
20
3
4
Good
Clam chowder - New England, reduced-fat
1 cup
18
1
3
Good
Cream coups - Cream of broccoli, made w/water
1 cup
17
5
3
Good
Cream soups - Cream of chicken, made w/water
1 cup
18
4
4
Good
Fish chowder
1 cup
18
5
6
Good
Gazpacho
1 cup
4
2
0
Good
Lentil
1 cup
22
2
1
Good
Lentil w/ham
1 cup
20
2
3
Good
Minestrone
1 cup
20
3
3
Good
Miso broth
1 cup
5
0
0
Good
Tomatoe
1 cup
15
8
2
Good
Vegetable
1 cup
15
3
1
Good
Vegetable, w/turkey
1 cup
14
3
4
Good
Chicken rice
1 cup
17
1
2
Limited
chicken rice
1 cup
17
1
2
Limited
Clam chowder - New England, white
1 cup
20
3
10
Limited
French onion soup
1 cup
22
10
4
Limited
Split pea
1 cup
30
2
2
Limited
Vichyssiose
1 cup
17
2
6
Limited
Corn chowder, creamy
1 cup
18
4
15
Avoid
Cream soups - Cream of mushroom, made w/milk
1 cup
16
6
13
Avoid
Cream soups - Cream of potatoe, made w/milk
1 cup
16
2
9
Avoid
Lobster bisque
1 cup
13
10
13
Avoid

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